Thursday March 26, 2020

Stuffed Pepper 9

ground beef & vegetables topped with melted mozzarella in a marinara sauce

Baked Eggplant 10

battered & layered with ricotta, topped with mozzarella & basil in a tomato sauce

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated parmigiano in a red wine vinaigrette

Burrata 11

asparagus & tomatoes topped with a balsamic glaze

Wedge Salad 11

iceberg, crispy bacon, red onions, tomatoes & blue cheese

Zucchini Bar Pie 9

napolitano bar pie topped with zucchini & red onions

Fusilli Calabrese 21

in a pork ragu topped with ricotta

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in a garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Lobster & Shrimp Luciano 26

in a scampi sauce with a touch of tomato sauce served over homemade tagliatelle

Chicken Fiorentino 24

topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Veal Caprese 28

battered scaloppini topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette

Orange Roughy Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette

Ny Strip Steak Au Poivre 32

topped with brandy peppercorn sauce with a touch of cream served with creamed spinach & a potato croquette

side of creamed spinach au gratin 8